This sauce is incredibly easy, and it turned out very very delicious and quite beautiful, with its rich dark red broth. It’s a little like sofrito, because I cooked it for quite a while, so that it would be intensely flavored. And it’s a little like puttanesca, because it has olives and capers in it. And the port wine gives it a deep sweet acidity. It’s a drunken sofrito puttanesca!!

We had it with the roasted butternut squash and greens pie, and the combination was uncannily good – a little sweet, a little tart, a little richly acidic. My boys ate it with gemelli pasta – also a good choice!

port wine-tomato sauce

Here’s bluesman Bill Samuels singing about Port Wine.
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